Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-01-29
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tron the Country Gentleman.
How many good things come from the
frying kettle this cold weather Once well
established as a domestic necessity, there Is
pleasure in developing its resources, which
soon produce, without any special effort, a
decided improvement in the family cooking.
When few minutes time will convert
plain dinner. into q real culinary triumph,
even the busy cook Is besuiled into taklng a
little extra pains.
one OF its great recon- lamentations, in eco
nomicsl management, IL that many of its
choicest results are produced from odds
and ends"-the little bits, cook ed and uu-
cooked, that are not otherwise OF much
value.
But these things by no means exhaust the
mysteries of the frying kettle 1t has a
wide range, too, in sweet dishes, dainty
morsels, sure To he popular wherever good
cooking IL appreciated. Many OF these are
especially desirable in cold weather, and
equally acceptable at lunch, ~ q desert at
dinner or at tea a. little hot dish, tn take
tPe place oil the often " 6aFisome cake bask ct
Such change relieves the monotouy OF the
accustomed routine, and will he welcomed
in most families as giving pleasant variety
\ Few receipts are given here for modes OF
preparation which have been tried with sue
cess
PUFF BALLS One egg, one cup Of sour
cream, two taOiespOonIuls OF sugar, one small
teaspoonful of soda and one OF cream tartar,
teasPoonful OF extract OF rose, Hour enough
10 MAKE very soft dough. Roll out as
lightly rs possible, handling del icately cut
in cakes Ike doughnuts and fry To = light
golden brown. Make a sauce of a bit OF but.
ter hall the si2s OF an egg, cup OF sugar and
cup OF hard cider, stirring 1t To a troth over
the teakettle or in a small steamer Serve
hot
SuRPRIs SIS Make the dough as in the
above receipt, roll II out about half AN inch
in thickness and spread lightly with any
rich jam. "Quince chips" made of two
pounds OF ounce to one of orange is particu.
lsrly good. Double 1t together pressing
lightly to make 1t adhere, cut in squares
and fry as before. This needs more care in
manipulation to try successfully.
SAUCE.-Sur to a cream one we'll beaten
egg, cup OF sugar, and two tablespooniuls
OF brandy. Add a cup OF rich milk brought
to boil, stirring well, and sent to the table
hot.
FRIED APPLES Make a batter of two
eggs, pinch OF salt, cap OF milk aud six
tAolespoonfuls OF -four Slice pared and
oored tart apples very thin, as thn ~ Sara
toga potatoes. Dip them, u spoonful at a
time, in tho batter and fry. Eat with
powosred sugar and cream, or q liquid sauce
FRIED CREAM. Boil one pint OF milk, re-
serving little, with which mix two table
spooniuls OF corn starch and one OF hour to
smooth paste Stir smoothly In the boiling
milk, and add the we'll beaten yolks of three
eggs with half cup OF sugar, a bit OF buttsr
the size OF a walnut Flavor with vanilla
and pour 1t into a square tin to cool. 1t
should be about half sn inch in thick ness
When entirely cold, cut in strips two inches
wide and three long. Dip these in sifted
cracker crumbs, then in ueaten egg and
again in crumbs. Fry clear light brown,
preferably In a wire basket.
FRIED CHOCOLATE CkEAM-Is made In
the same Way, pouring out one half the mix :
ture first, then adding tn the remainder two
squares Of Bakers chocolate, so.tsned by
steaming with a few drops OF water. Ponr
this warm over the first portion .nd you
have very dainty chocolate cream.